Parsnip and Leek Tatin

This recipe was created by Cervidés in collaboration with Les Minettes!

Parsnip isn’t the most popular root vegetable. But its sweet, nutty taste adds a delicious touch to soups, purées and stews. This twist on the classic Tarte Tatin puts the humble parsnip front and centre, with caramelized leeks, figs, blue cheese and endive in supporting roles. Serve it as an appetizer or as a main course with a nice green salad. Bon appétit!

Ingredients

¼ cup (60 ml) salted butter
2 tbsps. (30 ml) honey
2 tbsps. (30 ml) strong mustard
2 tbsps. (30 ml) balsamic vinegar
2 parsnips, peeled and cut in lengthwise strips (yields 8 strips)
1 leek white (trimmed below dark green leaves), chopped
4 dried figs, diced
2 tbsps. (30 ml) fresh thyme leaves, removed from stem
½ tsp. (2.5 ml) fleur de sel
225 g puff pastry (10 x 10 inch)
30 g (1 oz.) Le Ciel de Charlevoix blue cheese
1 endive (heart removed), chopped

Preparation

Preheat the oven to 190 °C (375 °F) and place the rack in the centre.
In a 25 cm (10-inch) ovenproof skillet, melt butter, honey, mustard, and balsamic vinegar over low heat, then mix well. When the mixture begins to simmer, add the parsnips and leeks, and caramelize 10 minutes. Turn the parsnips while cooking to ensure they are well coated. Add the figs, thyme leaves, salt and turn the parsnips again (this filling will remain in the bottom of the skillet). Remove the skillet from the heat.
On a floured work surface, roll the puff pastry to make it wider (about 1 inch) than the diameter of the skillet.
Place the dough over the filling and tuck in the edges. Prick the dough with a fork (at least 10 times), then bake for about 45 minutes, until the dough is golden brown.
Remove from the oven and let sit for 5 minutes. Invert the tarte onto a large plate and garnish with the crumbled blue cheese and endive. Serve warm.

Preparation

20 minutes

Cooking

55 minutes

Servings

4 portions